Caldo de Res (Mexican Beef Soup)

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Recipe by: LKONIS

"This is an extremely hearty and satisfying soup. The hind shank flavors the broth beautifully as does the marrow in the bones. Garnish with slivered raw onion, lime juice, jalapenos, and more cilantro."

Directions

Prep

30 m

Cook

2 h

Ready In

2 h 30 m

Cut the meat from the beef bones into about 1/2 inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add the oil, tilting the pan to coat the bottom. Add the meat and bones, and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion, and cook until onion is also lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn and chayote. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10 more minutes.

Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes.

All done! Now take a photo, rate it, and share your accomplishments!

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Reviews 145

197 Ratings

jomist3

10/13/2009

I have been making this soup for many years, my husband is Mexican and he and our 3 children love it. My recipe is very similar, I do add some minced garlic and I have used stew meat when the shank was not meaty enough, we like a lot of meat in this. I don't use beef broth but instead I use water and beef stock base. Also cumin is a must in this recipe at least a teaspoon or two. I have also frozen this with great results, it does make a lot! Be sure to add the cilantro near the end of cooking and be sure to squeeze lime juice into your individual bowl before eating with a handful of corn tortillas.

Karen H

12/24/2006

And 5 more stars! This recipe has the best directions I've seen on this site! Remember, this soup is supposed to have chunks of veggies, so don't go crazy chopping everything into little morsels! This makes ALOT of soup...maybe 8 Aztec warriors could polish this off, but, heck, it get's better every day. I used 1 beef shank and 1 lb of boneless short rib meat cut into 1/2 cubes. I love the chayote, but if you can't find it, substitute 2 med. zucchini chunked, but don't put this in until you add the cabbage or it will over cook. I used 4 chunks of frozen corn-on-the-cob defrosted for the fresh corn. My only change was to also add 1 8oz. can of tomato sauce and a packet of Goya Sazon (if you read any of my reviews, it seems to find it's way into most everything). All you need for a complete meal is corn bread or garlic bread (yeah, excuse me for mixing ethnicities, but if it tastes good, do it!!) Thanks again for a fabulous recipe and for your attention to detailed instruction!

VREYES

9/3/2005

MY HUSBAND LOVES THIS RECIPE...BUT HE EATS IT WITH A FRESH JALAPENO DICED FINE TO ADD IN TO YOUR BOWL AT SERVING TIME AND A SQUIRT OF LIME IN THE BROTH! ALSO WE USE TOMATO SAUCE OR FRESH TOMATOES IN IT THIS DEPENDS ON THE SEASONS...WE DONT USE THE PICKLED JALAPENOS,AND WE ADD THE FRESH CILANTRO INTO THE SOUP AND THE END OF COOKING WHILE HEATING UP THE CORN TORTILLAS!BUT I NEED TO SAY THAT A SPRINKLE OF SALT AND A SQUEEZE OF LIME ON YOUR TORTILLA BEFORE YOU ROLL IT UP GIVES IT THAT ULTIMATE TASTE OF MEXICO!!!